When the school bells start ringing, putting wholesome and tasty family dinners on the table can get a lot harder to schedule. These simple, seasonal recipes – from one-pot taco skillets to sheet pan pork tenderloin – can help you own the school-year dinner routine.

Fall Skillet Pot Pie

Store-bought rotisserie chicken, refrigerated biscuits and an oven-proof skillet can make this comfort food favorite a weeknight reality. Chicken stock mixed with a blend of seasonings adds savory richness to the sweet potatoes and peas for a meal that warms you inside and out.

Stir in chicken, sweet potatoes and peas. Bring to boil. Reduce heat to medium; cook and stir 15 minutes or until sweet potatoes are tender.

Place biscuits on top of chicken mixture. Bake 10 minutes or until biscuits are golden brown.

Nutrition information (per Serving)

421Calories

13gTotal Fat

7gSaturated Fat

76mgCholesterol

701mgSodium

49gCarbohydrates

4gFiber

27gProtein

Spaghetti Squash Shrimp Lo Mein

This dish features everything you love about the Asian take-out favorite carrots, bell pepper and shrimp all flavored with a savory mixture of soy sauce, ginger and garlic. Using the microwave to cook the squash means you’ll have it on the table for your family in no time.

Servings 7(1 cup)

1 spaghetti squash, (about 21/2 pounds)

1/4 cup reduced sodium soy sauce

2 tablespoons honey

2 teaspoons McCormick Æ Garlic Powder, divided

11/4 teaspoons McCormick Æ Ginger, Ground, divided

2 teaspoons vegetable oil, divided

11/2 cups matchstick carrots

1 medium red bell pepper, thinly sliced

1 pound shrimp, peeled and deveined

1/4 cup thinly sliced green onions

Cut spaghetti squash crosswise into 1-inch thick rings. Remove seeds. Place rings on microwavable plate. Pour 1/4 cup water in the plate. Cover with plastic wrap. Microwave on HIGH 7 minutes or until tender. Let stand in microwave 10 minutes. Carefully remove from microwave. Peel the skin off the squash, then shred the flesh, using fingers or a fork, into long thin strands. Place squash noodles in large bowl. Discard the skin. (Should yield about 5 cups of squash noodles.)

Meanwhile, mix soy sauce, honey, 11/2 teaspoons of the garlic powder and 1 teaspoon of the ginger in small bowl until well blended. Set aside.

Prepared turkey gravy makes this a sandwich you can really sink your teeth into. Stack your bread with spinach, turkey and cranberry sauce and serve it warm for a taste of Thanksgiving any time of year.

Servings: 4

1 container (12 ounces) McCormick Æ Simply Better Turkey Gravy

8 slices cooked turkey

1 loaf baguette bread, (12 inches long)

1 cup fresh spinach leaves

1 cup prepared stuffing, warmed

1/2 cup cranberry sauce

Cook gravy and turkey slices in large skillet on medium-high heat until heated through.

Roast 25 to 30 minutes or until pork is desired doneness. Slice pork and serve with apples and onions.

CHICKEN AND VEGETABLE LO MEIN

Simply combine noodles, fresh veggies, chicken breast strips and a tangy stir-fry sauce. You’ll be left with an Asian-inspired dish that’s ready faster than you could order in a restaurant and every bit as tasty.

Heat 2 teaspoons oil in large skillet on medium high heat. Add chicken and stir fry 3 to 5 minutes or until chicken is no longer pink. Remove from skillet.

Heat remaining oil in large skillet on medium high heat. Add vegetables and stir fry 3 minutes or until vegetables are tender crisp. Return chicken to pan. Stir in noodles and sauce; cook until well mixed and heated through.

Slow Cooker Korean Beef

Make everybody’s favorite Korean barbecue at home in the slow cooker. Beef bone broth contributes to the robust, Asian-inspired flavor of this dish, and is complemented by ginger and Korean red pepper.